~Churro Cheesecake!

Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol!

Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?!

What you’ll need for 24 happy people:

2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls

2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened

1 tsp. Vanilla

1 egg, slightly beaten

1 cup Sugar..divided

2 Tbsp. ground cinnamon

13×9″ baking pan

Directions:

Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Firmly press the seams together to seal.

With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…

Spread it evenly onto the crust.

Unroll the remaining can of Crescent dough onto a large sheet of wax paper. Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.

Invert over the Cream Cheese mixture to form a top crust.

Bake at 350 for 30-35 minutes, or until golden brown.

Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…

NOW it’s Churro-fied…

Serve up a nice big square, or a few squares…and taste the amusing amazement! ~Enjoy!

You list 3/4 cup of sugar in the list of ingredients, then use 1/2 cup in the cream cheese mixture, then another 1/2 cup with the cinnamon for the top. Should the 2nd 1/2 cup be 1/4 cup instead or do you only add 1/4 cup to the cream cheese mixture?

Hmm..those ratios are from tried and true cheesecake recipes. Since I haven’t heard of this problem from anyone yet, the only thing i can think of is: Did you use TWO 8 oz. blocks of REGULAR Cream Cheese (not fat-free)…Did you over mix it? Other than that, I can’t figure out why it would be runny. Double check your amounts…they’re worth another try!

I use reduced fat cream cheese, add 1 1/2 Almond extract to the cream cheese mixture, and before topping with the last layer of pastry, I sprinkle the cream cheese mixture layer with 1 cup chopped pecans. I cut the finished baked pan into triangles. Super simple, and best of all, It is delicious!

I just made this last night and it was a HUGE hit. I added a bit too much vanilla, which I tasted immediately but even so I still got more than three requests to make it again. If you are doubting on trying to make this DON’T! This recipe is simple, quick, and absolutely delicious!

Yes, I would like for the filling to be super creamy, would you say not to add the egg? A church member made it first and used splenda and the center was firm. How does it come out when you make it firm or creamy?

Just got done making thease with my three year old daughter. She loved pressing the cresant rolls onto the pan. To boot this is super simple that she was able to help with most of it. Thank you for a super kid friendly recepie.

I live in Texas. I make it with store bought puff pastry. I also add 1/2 teas. Almond extract along with the vanilla. Put one sheet on bottom of pan. Prick with fork all around. Sprinkle 1/4 of the cinnamon sugar on top. Bake at 350 degrees for 15 minutes. Cool a little and spread cream cheese mixture over crust. Put another sheet of puff pastry on top. Sprinkle remainder of cinnamon sugar on pastry. Melt 4 tablespoons of butter and pour evenly over sugar. Cut a few holes. Bake at 350 for 50 minutes until nice and puffy.

These look amazing! I want to make them for my brothers birthday tonight but I’m not sure if they’re eaten cold or hot and fresh? Should I make the mixture now and then bake it right before serving? Thanks!!

I’ve been making this recipe for years but your renaming it is marketing genius! Sounds so much more fun and delicious! I use this as my base recipe and then mix it up – sometimes adding jam, chopped nuts, or a drizzle of pureed fresh fruit or chocolate.

Thanks for this great recipe! I also read thru your reviews while these were baking and already want to try some of the other versions, all ideas sound so yummy! I did have a question: are the crusts supposed to come out crunchy or soft? I would assume crunchy because the whole churro correlation, however my crust was soft. Just curious, TIA

PLEASE don’t go by what the picture looks like. AND don’t even bother to post until you have tried them. AND no comments about what you USED to make called Sopasilla, OR that you have been making this for years and it was originally published in Kraft. WHO CARES! JUST make THIS recipe like it says and it will LOOK like this, TASTE better than anything you ever made, or ever saw in any magazine. Trust me you will want to save the whole thing for yourself. That is what I am doing!

My family loves this recipe we got the recipe a couple of years ago from a party! I don’t put the egg in but I will have to try it and see if it turns out different. I also make a berry glaze and serve it with ice cream or whipped cream. Those additions to me put it over the top! I get request to make it for every party!

I have made this cheesecake many times but without the egg. I also add cherry pie filling on top of the cheesecake before the top crust it adds to the taste just something extra, you can add any pit filling.

Hi there… can you please tell me a bit more about Pillsbury Crescent dinner rolls? Is this a pastry or a dough? I’m in Australia and we don’t have Pillsbury so just wondering what I could substitute it for…